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5Feb/12Off

Ginger Stir-Fried Tofu with Kale and Carrots

We adapted this recipe from a recommendation in the NY Times, and one important point is that kale is a great choice for stir-fry because it retains its texture.

1 Bunch (about 10 oz) kale stemmed and washed
1 14 Oz package of firm tofu, sliced about 1/4 thick in the shape of dominos
1 Tbsp soy sauce
1 Tbsp of rice wine vinegar
1/4 of chicken or vegetable stock
1 Tsp of corn starch
1/4 Tsp salt
1/2 Tsp ground pepper (white if you have it)
1/4 Tsp of sugar
1 Tbsp sesame oil (canola and peanut oil work as well)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
1/4 Cup of carrots cut into 2 inch julienned
1 Tsp of House of Tsang Szechuan Stir Fry Sauce

Bring a medium sauce pan to a boil (lightly salted). Add the kale and blanch one minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and set up in a bowl near your wok.

Lay the slices of tofu flat on a paper towel and cover with another layer of paper towel.

In a small bowl combine the soy sauce, stir fry sauce, rice wine vinegar, stock and corn starch. Combine the salt, pepper and sugar in another small bowl. Have both bowls in arms reach of the wok.

Heat a 14-inch wok or a 12-inch steel skillet over high heat until a drop of water evaporates immediately when added. Swirl in the oil at this point, coating the lower sides of the pan and swirling the pan to coat the bottom then add the tofu. Stir-fry for one to two minutes and/or until they begin to brown. Add the garlic and ginger and stir fry for no more than 10-15 seconds. Add the carrots and stir-fry for 1 minute. Then add the kale, salt pepper and sugar and then toss together. Add the soy sauce mixture and stir-fry for another 1-2 minutes.

Remove from heat, and serve with noodles or rice. For this meal we went with a basic brown rice.

Another note from the original recipe is that blanched kale can keep in the refrigerator for up to 4 days.

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